Whenever I’m feeling lost or sad or overwhelmed by the possibilities of the kitchen and the world I pick up Betty Crocker’s Cookie Book.
More specifically, a reprint of the 1963 edition. The illustrations and highly saturated photographs are enough to brighten any day. Not to mention, any recipe in this book is bound to result in something tasty. Like these peanut butter cookies:
Here’s how to make these delightfully thin but chewy cookies:
1/2 cup shortening
1/2 cup peanut butter (chunky or creamy, it’s your choice)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 1/4 cups all purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Mix shortening, peanut butter, sugars, and egg thoroughly. Blend together all dry ingredients and stir into shortening mixture. Chill dough.
Preheat oven to 375 F. Line a baking sheet with parchment paper. Roll dough into balls (about 1 1/4 inch in diameter) and place on sheet, flatten in crisscross pattern with a fork dipped in flour. Bake 10-12 mins. If left unattended these cookies will disappear so it’s best to keep them in a covered container…
Charleston Spice Co.